Italian vegetable salad

Yield: 6 servings

Measure Ingredient
1 can VEG-ALL Mixed Vegetables, drained (16 oz)
1 can Garbanzo beans, drained (16 oz)
¼ cup Chopped green onion
½ cup Chopped celery
¼ cup Olive oil
3 tablespoons Vinegar
1 teaspoon Sugar
1 teaspoon Basil
1 Garlic clove
½ cup Ripe olives, sliced
1 cup Cherry tomatoes, quartered
2 tablespoons Chopped parsley

1. Combine VEG-ALL, beans, onion and celery in bowl.

2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and pour over vegetable bean mixture.

3. Let stand several hours or overnight to marinate.

4. Add olives, tomatoes and parsley before serving.

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